bananaflavored

Banana flavor, sometimes written banana-flavored, refers to flavorings designed to imitate ripe bananas in foods and beverages. It can be natural, derived from banana essences, or artificial, produced as synthetic blends.

The dominant component in most artificial banana flavors is isoamyl acetate, also known as isopentyl acetate, which has a characteristic banana-like aroma. Flavor chemists commonly blend this ester with other esters such as ethyl acetate and propyl acetate, and with small amounts of aldehydes and lactones to approach the fruity profile of banana. The resulting flavor is designed to evoke the aroma and taste of the common banana in Western markets, often associated historically with the Gros Michel cultivar.

Historically, banana flavor developed in the late 19th and early 20th centuries as the food industry sought a stable, transportable banana-like flavor. The term banana oil refers to isoamyl acetate, used in flavorings and perfumes since the early days of the industry. The Gros Michel banana was the dominant commercial variety until a fungal outbreak in the 1950s led to the widespread adoption of the Cavendish cultivar; flavor profiles used in industry were often modeled on Gros Michel's aroma, which users remember when they think of banana flavor.

In practice, real bananas contain a broader mix of aroma compounds than typical banana flavor formulations, including a variety of esters, aldehydes, and sulfur compounds that contribute to a more nuanced fruit experience. Consequently, banana-flavored products may taste distinctly artificial to some consumers, yet remain widely used in candies, ice creams, yogurts, baked goods, and beverages due to cost, stability, and consumer familiarity.